Tuesday, June 3, 2014

Cherry (Malpighia emarginata) Acerola, चेरी

The fruit is
edible and widely consumed in the species' native area, and is cultivated
elsewhere for its high vitamin C content. There are 1677.6 mg of vitamin C in
100 g of fruit. The fruit can be used to make juices and pulps, vitamin C
concentrate, and baby food, among other things.

The fruit is
edible and widely consumed in the species' native area, and is cultivated
elsewhere for its high vitamin C content. There are 1677.6 mg of vitamin C in
100 g of fruit. The fruit can be used to make juices and pulps, vitamin C
concentrate, and baby food, among other things.

A
comparative analysis of antioxidant potency among a variety of frozen juice
pulps was carried out, including the acerola fruit. Among the 11 fruit pulps
tested, acerola was the highest-scoring domestic fruit, meaning it had the most
antioxidant potency.

Acerola is
used to treat or prevent scurvy, a disease caused by vitamin C deficiency.
Acerola is also used for preventing heart disease, “hardening of the arteries”
(atherosclerosis), blood clots, and cancer.

Some people
use it to treat the common cold, pressure sores, bleeding in the eye (retinal
hemorrhages), tooth decay, gum infections, depression, hay fever, and collagen
disorders. Athletes use acerola for improving physical endurance.